Characterization of Powdered Roasted Açaí Seeds (Euterpeoleracea Mart.): Impact on Bioactive Compounds andNutritional Potential

Abstract

This study evaluated the effects of roasting on the physical, chemical, and bioactive properties of açaí seeds (Euterpe oleraceaMart.). Roasted seed powder presented an average particle size of 432.55 μm, real density of 1.51 g/cm3, and porosity of 0.43,along with low lipid content (1.8 g/100 g) and high dietary fiber (48 g/100 g). Relevant mineral levels were also observed, par-ticularly calcium (67 mg/100 g), potassium (443 mg/100 g), and phosphorus (152 mg/100 g). The lipid fraction was obtained bySoxhlet extraction, while an aqueous extract was produced via optimized solid–liquid extraction, yielding two fractions forcomparative analysis. High phenolic contents were detected in both, the oil (1387.13 ± 17.83 mg CAE/g) and aqueous extract(1272.3 ± 3.26 mg CAE/g), with significant antioxidant activity measured by DPPH (IC50: 257.82 ± 0.91 and 227.20 ± 3.69 mg/mL, respectively) and FRAP assays (1344.59 ± 17.67 and 2365.07 ± 2.46 μmol FeSO4/100 g, respectively). The lipid fractioncontained α-tocopherol and tocotrienols (α-, γ-, and δ-), indicating its potential as a source of vitamin E-active compounds,and was mainly composed of oleic, linoleic, myristic, and palmitic acids. Thermal analysis revealed multiple crystallizationevents and a melting point near 30°C, suggesting a complex triacylglycerol profile. These findings highlight roasted açaíseeds as a promising agro-industrial by-product with relevant nutritional and functional properties, supporting their poten-tial application in food and related industries.